The Sun House

light and cramy, with a kiss of sherry, shrimp and green onion

Island style with fresh vegetables in a red broth

shallot, vidallia and green onions topped with preovolone, swiss and parmesan cheeses.

a combination of four homemade chips that you'll never forget with our award winning pineapple fire, avocado and pico salsas.

seared tuna, sliced and served over seaweed salad, accompanied by our unique, tempura California roll

dusted in seasoned flour with Thai chili and Jamaican relish

a/2 pound of gulf coast shrimp seasoned with old bay and presented with lemon cocktail sause.

a ''keys'' classic, with cajun-remoulade sauce

oysters on the half shell topped with spinach, pernod, shallots and parmesan

gulf coast shrimp dredged in a coconut batter; fried golden brown and served with a thai chili marmalade

floribbean rice covered with black beans and chorizo sausage

on pineapple with the sun house chips

stop avocado served with the sun house chips

served w/ our cajun remoulade sauce

carved turkey with bacon, lettuce, tomato and onion, served with ranch dressing and your choice of side item

a local favorite, served with tartar sauce and a tropical fruit skewer

grilled zucchini, summer squash and eggplant in a spnach wrap with cream cheese

a florida orange and almond chicken salad with a hint of mint and your choice of potato salad, pasta salad, green salad or french fries

a sassy avocado shrimp salad in a spinach wrap

breast of chicken served with lettuce, tomato and onion

a portabella mushroom fried golden brown served with lettuce, tomato and onion

fresh grouper fried golden brown served with tartar sauce, lettuce, tomato and onion

a 1/2 pound cheese burger, with cheddar, swiss, provolone or bleu cheese (load your bruger with sauteed onions, portabella mushrooms, jalapenos, bell peppers and bacon for $2.00)

blue cheese, romano cheese, feta cheese, cheddar jack cheese, bacon, roasted pepper, spiral carrots, avocado, cucumbers, almonds, pistachlos, sugar pecans, croutons, oranges, mangos, strawberries, pineapple, tomatoes

raspberry vinaigrette, citrus vinaigrette, ranch, blue cheese, caesar dressing add .75 to your salad - grilled, blackened, jerked or fried

(tax & gratuity not included).

creamy, enhanced with sherry and with a little zest!

topped with spinach, pernod, shallots & parmesan.

a combination of four homemade chips that you'll never forget, served with our award winning pineapple fire, avocado, pico salsas

dusted in seasoned flour, served with thai chili and Jamaican relish

served with chef's key lime mustard

full of crab and served on greens with roasted pepper aioli and our award winning pineapple fire salsa

seared tuna, sliced and served over seaweed salad, accompanied by our unique, tempura California roll

dusted in seasoned flour, with a Thai chili and jamaican relish

a combination of four homemade chips that you'll never forget with our award winning pineapple fire, avocado and pico salsas.

gulf coast srimp dredged in a coconut batter, fried golden brown and served with a thai chili marmalade

1/2 pound of gulf coast shrimp seasoned with old bay and presented with lemon coctail sauce

a ''keys'' classic, with cajun-remoulade sauce

a collection of our favorites, coconut shrimp, chicken tenders and conch fritters, served with thai chile, remoulade and bbq sauces for dipping

served with chef's key lime mustard

oysters on the half shell topped with spinach, pernod, shallots and parmesan

eight ounces tequilla lime marinated char-grilled duck breast, presented with baby greens, pineapple fire salsa and chef's margarita drizzel

flame-grilled tuna with tempura-fried enoki mushrooms, ginger, wasabi aioli, sushi rice cake & black sesame seeds.

eight ounce herb crusted hand cut char-grilled ribeye, presented with jalapeno, portabella mushroom, onion, peppers and bacon, served with roasted garlic dill mashed potatoes and chef's house deni glace.

shrimp marinated in tequilla and sazon, sauteed in wine, garnished with our bruschetta, served on a bed of spinach with rice pilaf

grouper pan-seared, over sauteed spinach, galic dill mashed potatoes, accompanied by shrimp, asparagus in a key lime beurre blanc sauce.

two classical crab cakes full of crab, over roasted pepper our award winning pineapple fire salsa, served with garlic mashed potatoes, and steamed baby vegetables.

fresh salmon filled with our lump crab stuffing over garlic dill mashed potatoes, in a key lime beurre blanc sauce, accompained by steamed baby vegetables.

grouper pan-seared over sauteed spinach and garlic dill mashed potatoes, accompanied by shrimp and asparagus in a key lime beurre blanc sauce

flame-grilled tuna with tempura-fried enoki mushrooms, ginger, wasabi aioli, sushi rice cake &black sesame seeds

dusted with caribbean spices served over garlic dill mashed potatoes and presented with island rum and plantain chutney, and steamed vegetables

crab fresh salmon filled with our lump crab stuffing over garlic dill mashed potatoes, in a key lime beurre blanc sauce, accompained by steamed baby vegetables

with two classical crab cakes full of crab, over roasted pepper aloll and our award winning pineapple fire salsa, served with garlic dill potatoes and steamed baby vegetables

marinated in tequila and sazon, sauteed in wine and garnished with our award winning mardi gras bruschetta served on a bed of spinach with floribbean rice

eight ounce herb crusted hand cut char-grilled ribeye, presented with jalapeno, portabella mushroom, onion, peppers and bacon, served with roasted garlic dill mashed potatoes and chef's house deni glace

a 1/2 pound cheese burger, with cheddar, swiss, or provolone

boneless carolina breast encrusted with toasted pecans and snow flake coconut, southern sauteed and presented with tropical juice reduction served with roasted garlic mashed potatoes and steamed baby vegetables.

a local favorite, served with tartar sauce and a tropical fruit skewer

lightly spiced with jerk seasoned bowtle pasta, red onion, red pepper, fresh tomato, basil, oregano, garlic, grilled zucchini, yellow squash and portabella mushrooms

boneless Carolina breast layered with fresh mango and apple smoked bacon, presented with chef's chili marmalade, served with garlic dill mashed potatoes accompanied by steamed baby vegetables

sea scallops in key lime juice, wine, and garlic accompanied by rice pilaf and sauteed fresh spinach

sbowtie pasta tossed with chef's lite and delicate herbed curried cream sauce

six ounces filet mignon char-grilled, with roasted shallot demiglace, grilled oranges over mashed boniato accompanied by steamed baby vegetables

tangy key limes with graham cracker and pecan crust.

a delightful duo of island flavored creme brulee

light and cramy, with a kiss of sherry, shrimp and green onion

island style with fresh vegetables in a spicy red broth

shallots, vidalia and green onions topped with preovolone, swiss & parmesan cheese

romaine lettuce with our homemade dressing and croutons

baby field greens, cucumbers, beets, vine ripe tomatoes in a raspberry vinaigrette